DESC:AN ANTI FLATULENCE FOOD SUPPLEMENT
FIELD OF INVENTION
The present invention relates to the field of food products. More particularly, the invention relates to a method of obtaining an anti flatulence food supplement.
BACKGROUND
Flatulence is a common alimentary canal problem that affects almost all age groups. Excessive flatulence is caused due to swallowing more air than usual or eating food that is difficult to digest. It can also be related to an underlying health problem affecting the digestive system, such as recurring indigestion or irritable bowel syndrome (IBS). Flatulence can also be caused by anaerobic microbes in the large intestine primarily those bacteria that are nourished by the contents of the intestinal lumen.
Medical treatment for excessive flatulence may include antibiotic treatment, increased dietary fibre intake, and including probiotics in the diet. Previous inventions to relieve flatulence have in general been medications based upon compounds such as simethicone that lower the surface tension of gas bubbles evolved in the bowel lumen, hence lessening individual bubble volume and easing passage. There is a requirement for some food substitute that can deal with the flatulence problem.
Prolonged fasting also results in flatulence, which is very much prevalent in diabetic patients. For a person suffering from diabetes it is very important to have smaller and frequent meals, which becomes a difficulty for frequently travelling people. Therefore there is a need for some health-oriented food composition which can be consumed anytime and anywhere.
SUMMARY OF THE INVENTION
One aspect of the invention provides method for obtaining an anti flatulence food supplement. The method includes selecting a first mixture of at least two nutrients. Subsequent to selecting the first mixture, a second mixture of at least two anti flatulent is selected. A synergistic mixture of the first mixture and the second mixture is obtained through a continuous mixing of the first mixture and the second mixture. The synergistic mixture is then formed a pre-set mold to obtain an anti flatulence food supplement.
BRIEF DESCRIPTION OF THE INVENTION
The invention provides a method of obtaining anti flatulence food supplement. The method includes selecting a first mixture of at least two nutrients. Subsequent to selecting the first mixture, a second mixture of at least two anti flatulents is selected. A synergistic mixture of the first mixture and the second mixture is obtained through a continuous mixing of the first mixture and the second mixture, at a pre-set temperature and a pre-set pressure. The synergistic mixture is then formed pre-set mold to obtain anti flatulence food supplement. The method described herein briefly shall be explained in detail herein below.
The first mixture is obtained through mixing of the nutrients. The first stage involves a low speed mixing, wherein the speed is in the range of about 28 rpm to about 32 rpm. The low speed mixing is achieved in time duration in the range of about one minute to about two minutes. Subsequent to the first stage of mixing, the nutrients are subjected to a second stage of mixing. Examples of nutrients include but are not limited to millets, grains, nuts and spices. In one example of the invention, about 10 % to about 12% rolled oats, 6 % to about 8 % coconut flakes, 11 % to about 14 % papaya cubes, 10 % to about 13 % dates, 0.1 % to about 0.6 % cardamom and 0.1 % to about 0.3 % cloves are used.
The second mixture is obtained through a second stage of mixing of the anti flatulent. Examples of anti flatulent include but is not limited to betel leaves, mint, fennel seeds, watermelon seeds, dates and honey. In one example of the invention, about 3 % to about 5 % of water melon seeds, about 1 % to about 4 % of fennel seeds, about 10 % to about 15 % of raisins, about 1 % to about 3 % betel leaves is used. The second stage involves a high speed mixing, wherein the speed is in the range of about 58 rpm to about 62 rpm. The high speed mixing is achieved in time duration in the range of about three minutes to about six minutes.
Additionally flavouring agents, binding agents and sweetening agents are added to the food supplement. Examples of flavouring agent include but are not limited to about 0.2% to about 0.5 % of pan mix and about 10 % to about 16 % of gulkand. Examples of binding agent include but are not limited to honey, liquid glucose, sugar alcohol and golden syrup. Examples of sweetening agent include natural sugars and synthetic sugars. Examples of natural sugars include glucose, fructose, and dates. Examples of synthetic sugars include but are not limited to saccharin, cyclamates, aspartame, acesulfame-K, and humectants such as glycerin, sorbitol, xylitol, fructose, dextrose, propylene glycol and other polyols. Examples of shortening agent include but are not limited to coconut oil, palm oil, cottonseed oil, canola oil, rapeseed oil, corn oil, soybean oil, sesame seed oil, sunflower oil, and olive oil. Optionally, colorants, preservatives, antioxidants, can also be added to the synergistic mixture. Subsequent to the addition of the aforementioned mixture in the aforementioned manner, a synergistic mixture is obtained. The synergistic mixture thus obtained is then poured into a mold. The mold is of any geometric shape. In one example of the invention, the mold can be a sheet of a predetermined length. The synergistic mixture set in the mold is then subjected to a stage of forming. The forming is achieved through a baking process, a steaming process. In one example of the invention, the synergistic mixture is baked at a temperature in the range of about 120ºC to about 180ºC for time duration in the range of about 6 minutes to about 10 mins. Subsequent to baking, the trolley is cooled naturally to ensure that the sheets are cooled a pre-set temperature in the range of about 30ºC to about 40ºC to facilitate cutting of the sheets on both direction. The anti flatulent food supplement of the present invention is nutritionally balanced in providing carbohydrates, proteins, and fats each at significant levels. The food supplement has a caloric distribution of: protein at least 5%, preferably at least 4.5%; carbohydrates at least about 78, preferably about 76 to about 80%; fat about 16%, preferably about 15% to about 18%, and fibre content about 12% to about 14%, said percentages adding up to 100%. The present invention provides an anti flatulence food supplement which has high nutrient content, a satisfactory texture and good flavour. The anti flatulence food supplement contains betel leaves as a flavouring agent as well as a nutritive component. The anti flatulence food supplement has a shelf life of about 6 months.
The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the spirit and substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the appended claims and equivalents thereof.
,CLAIMS:We Claim,
1. A method for obtaining anti flatulence food supplement, the method comprising of:
selecting a first mixture of at least two nutrients, wherein the nutrients are selected from a group comprising of millets, grains, nuts and spices;
selecting a second mixture of at least two anti flatulent, wherein the anti flatulent is selected from a group comprising of betel leaves, mint, fennel seeds, dates and honey;
obtaining a synergistic mixture of the first mixture and the second mixture, wherein the synergistic mixture is obtained through a continuous mixing of the first mixture and the second mixture; and
forming the mixture into a pre-set mold to obtain anti flatulence food supplement; wherein the mold is of any geometric shape, wherein the forming is achieved through a baking at a temperature range of 120ºC to 180ºC for a time duration in the range of 6 minutes to 15 mins.
2. The method of claim 1, wherein additionally flavoring agents are added to the food supplement, the flavoring agent selected from a group comprising of pan mix, gulkand.
3. The method of claim 1, wherein additionally binding agents are added, binding agent selected from the group comprising of honey, liquid glucose, sugar alcohol and golden syrup.
4. The method of claim 1, wherein a sweetening agent is added to the food supplement, the sweetening agent selected from a group of natural sugars and synthetic sugars.